In spite of what some Old El Paso commercial might be hawking, real salsa does not need to be chunky. In fact, here in Mexico, chunks are reserved for the raw garnish of pico de gallo, whereas salsas are near liquid - the only chunks coming from a lazy blending job.
This is my all-purpose salsa because the very few ingredients are universally easy to find, the recipe is simple to follow and the salsa is just about delicious on everything, although I personally find it best on cheesy omelettes, in sopes and just for dipping Tostitos.
This recipe is spicy (this is salsa, after all), but not overly so. If you like (or your stomach lining needs) your salsa milder, drop the number of serranos down to two.
Ingredients
7 roma (or plum) tomatoes
2 jalapeño peppers
4 serrano chilies
2 cloves of garlic
1 tsp. salt
1 tbsp. vegetable oil
Directions
1 - Cut the ends off of the tomatoes and the stems off of the chilies.
2 - Boil the tomatoes and chilies together in a large pot over medium heat until the jalapeños and serranos turn a pale green, about 20 to 30 minutes.
3 - Place the tomatoes, chilies, garlic and salt into a blender, and blend until smooth (or to your preferred consistency).
4 - In a large saute pan over a low flame, heat the oil.
5 - Add the salsa, and saute the salsa for 10 to 15 minutes so that all the flavors marry.
6 - Allow to cool, and serve with anything!
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